Peanut Butter & Jelly Muffins

These muffins are probably, hands down, the most tasty muffin that I have made in my life. Ever. If you love peanut butter and jelly sandwiches, then this is the muffin for you!! I found this recipe in Jessica Seinfeld's Deceptively Delicious cookbook and just the thought of a peanut butter and jelly muffin made me salivate! I made a few changes to her recipe (it should just be expected now that I will find something to change in a recipe!) and I have to say that not a one of them was regretted!

This muffin is best served once cool. For two reasons. Reason number one - the peanut butter and jelly flavors stand out much better once cooled. Reason number two - you will burn your mouth terribly bad from the hot jelly if you eat these muffins straight from the oven! Talking from experience here! You would think that burning my mouth pretty badly the first time around would have changed my mind from wanting to try another straight away, but no. I immedietely grabbed a second muffin and proceeded to burn my mouth again on the hot jelly! I gave up until the muffins were cooled and ate two more once they had cooled a bit. So that's 4 of these muffins within 3 hours of them being out of the oven, all to myself.

Don't judge me. At least they are healthy muffins with veggies!!

Ingredients...

...1/2 c. creamy peanut butter

...1/2 c. carrot puree (Steam or boil some carrots until soft, then put in food processor with water until it is smooth)

...1/2 c. brown sugar

...2 T. butter

...1/2 c. vanilla yogurt

...1 egg white

...1 c. flour

...1 tsp. baking powder

...1 tsp. baking soda

...1/2 tsp. salt

...1/2 c. jam/preserves/jelly (I used my homemade strawberry rhubarb jam...sooooo good!!)

Directions...

In a large bowl, beat the peanut butter, carrot puree, sugar and butter until well combined. Stir in the yogurt and egg white. Add the flour, baking powder, baking soda and salt. Stir until just combined, but do not overmix (lumps are okay!). Spoon the batter into 12 greased or lined muffin cups and then create a "well" in the top of each muffin. Drop a spoonful of the jam (or preserves/jelly) into each "well". Bake at 350 for 20-25 minutes. Let cool before serving.